Marolo Grappa presentation

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Aubrey Patterson
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1 Marolo Grappa presentation 1) General info about Marolo distillery (from#1 - to#9) 2) From the vineyards to the distillery (from#1 to # 15) 3) The Marolo GRAPPAS (from#1 to #30) 4) How to taste grappa, Grappa Marolo (from#1 to #10) 5) Ways to serve Grappa Marolo (from#1 to #6) 6) Merchandising tools (from#1 to #6) 7) How grappa is made (from#1- to #24) 1

2 Grappa & marc: which is the difference? Grappa is obtained through the distillation of pomace or by a boiling water process, which implies evaporation of all the volatile components and subsequent condensation of the alcohols with related aromas and flavors. Eau-de-vie, including the famous French marc, are obtained with the distillation of the washing waters of the pomace. 2

3 For a good grappa, 3 crucial factors a) Fresh well fermented pomace b) The utilization of a distilling plant of slow extraction, (they could be called lazy plants ) c) Lastly, the hand of the master grappa maker, il maestro grappaiolo 3

4 Fresh well fermented pomace Fresh well fermented pomace [time is of the essence], not only, but also softly pressed grapes. The pomace, at the moment of distillation, optimally retains between 4-5 degrees of alcohol (8-10 Proof) for red grapes and between 2-4 degrees (4-8 Proof) for white grapes. 4

5 Quality of the grapes The mono-variety pressed grapes are the basic raw material used by the good "grappaioli" (grappa makers). MAROLO only distills pomace coming from quality grapes grown in vineyards recognized for their prestigious locations. The red grapes arrive destemmed, the white grapes are destemmed at the distillery. 5

6 The distillation campaign In order to distill FRESH pomace, time is of the essence. Marolo distillation cycle lasts no more than 90 days, from mid- September to December 15th. The industrial producers keep distilling even up to 5 months. 6

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8 Two distillation methods The first, continuous distillation, finds its application in the industrial production of grappa; the second, a discontinuous distillation, is used by small distillers. 8

9 The continuous distillation The distiller, in the continuous distillation method system, is constantly supplied by pomace. The distillation, in addition, is always made under the same conditions, without the possibility of rapid intervention by the grappa maker. Naturally, the product is a standard one, without personality. 9

10 The discontinuos method The most commonly used system for the discontinuous distillation is the bain-marie or double boiler distillation. The distiller is formed by two boilers, one inside the other. The internal one, much smaller than the external, is loaded with pomace with the addition of water in the ratio of 50%; this is called submerged cotta. The empty space between the two boilers is filled up with water, which heats up and conveys this same heat to the pomace contained in the small boiler. The in between space made of water prevents heat-strokes, a danger in the direct fire distillation. 10

11 The slow extraction The typical characteristic of the discontinuous system is that it allows for a slow distillation and a slow and accurate fractioning of the boiling liquid. Consequently, the extraction of the aromas is typical of high quality fine spirits. 11

12 The double boiler =( bain marie ) It takes one hour and a half for the distillation of each submerged cotta, while it takes only 40 minutes to distill a direct steam cotta, which is a method based on distilling pomace discontinuously through a flow of hot steam passing trough a many hole perforated spherical container. 12

13 imperfect, but good The goal of any grappaiolo is to obtain an imperfect product, but imperfect to the point of being good! Therefore, a good grappa is always born with an alcohol content that varies from 136 to 154 proof (from 68% alc. by vol. to 77%). 13

14 A finer, but a poorer grappa Grappa, according to Italian law, is distilled at a maximum of 172 proof (86% alc. by vol.). It is a fact that chemically, the pomace distilled at 172 proof has a more rectified alcohol and thus has less impurities. This is a finer product, but also a poorer product. 14

15 A finer, but a poorer grappa why? The grappa maker who must deal with an inadequately fresh pomace, - often with a stored pomace that spoils when exposed to the air - must distill at the maximum allowed level of 172 proof in order to avoid bad smelling grappa. He is not interested in a product that keeps, as much as possible, the original aromas of the grapes, but in a leaner product, immune from a mold smelling alcoholic liquid. 15

16 The objective of a good distillation The objective of a good distillation is to preserve the PERFUMES and to remove the ODORS. Using FRESH pomace and distilling at lower alcohol content will result in a product that expresses PERFUMES. 16

17 With personality Conclusion: two different grappas can be produced at 84 proof, one, distilled at 136 proof, will express character and the identity of the grape variety from whence the pomace originates, the other one, distilled at 172 proof, will be a flat grappa. 17

18 Dropping of proof content The dropping of proof content [from proof to proof] is obtained by diluting the high proof spirit using distilled water, preferably from springs. This is the same process applied in all spirits - rum, whiskey, tequila vodka, gin, cognac, etc. 18

19 Mastering the temperature of distillation chart #1 The slow and cautious fractioning of the ethereal parts of the "heads" (everything that evaporates at a temperature below 173 F or 78 C) and of the "tails" (everything that evaporates at a temperature above 212 F or 100 C) allows for the distillation and selective elimination of the "heads" and of the "tails;" the heads at the beginning and the tails at the end of each cotta, resulting in the yielding of only the "heart," the top of finesse and delicacy of the flavor. 19

20 Mastering the temperature of distillation chart #2 It must be remembered that, in order to produce a good distilled spirit, one of the most important conditions is the rational fractioning of the raw material under distillation. At the beginning of every distillation process, every aerial part that exhales a disagreeable smell must be eliminated, imperatively: these are the "head" products. 20

21 Mastering the temperature of distillation chart #3 Subsequently the "buon gusto" products - the "good flavor" products - are distilled. This is called the "heart" of the distillation (everything that evaporates at a temperature between 173 F and 212 F (78 C & 100 C), and these good flavor products are obviously stored separately. 21

22 The mastery of the grappa maker The mastery of the grappa maker is of paramount importance; with his capabilities, especially patience and intelligence, he can make up for possible defects of the distilling apparatus or of the production process as long as he is working with pomace of good quality. The REAL grappa maker is an ARTISAN! It is up to his technical knowledge and his "artistic feelings" whether he will succeed in obtaining a high quality product with a fine aroma and flavor. 22

23 The mastery of the grappa maker The mastery of the grappa maker is of paramount importance; with his capabilities, especially patience and intelligence, he can make up for possible defects of the distilling apparatus or of the production process as long as he is working with pomace of good quality. The REAL grappa maker is an ARTISAN! It is up to his technical knowledge and his "artistic feelings" whether he will succeed in obtaining a high quality product with a fine aroma and flavor. 23

24 Q / A 24

DISTILLATION POMACE. EQUIPMENT and METHOD

DISTILLATION POMACE. EQUIPMENT and METHOD DISTILLATION The Franciacorta Method, which consists of a double distillation (dealcoholization in vertical equipment and distilling by bain-marie with copper alembics). Two sets of equipment are used